Recipe for Risotto Cake 
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Yield:
6 )
Ingredients:
Amount Ingredient
1 lt chicken stock (qv)
150 gm butter at room temperature
2 tbl olive oil
1 x beef or veal shin bone cut open at both ends to reveal the marrow
1 med red onion peeled and very finely chopped
300 gm risotto rice
parmesan freshly grated
Instructions:
Instructions: Poach the shin bone gently in water for 35-40 minutes.

Remove the marrow.

Heat the chicken stock and check for seasoning.

Melt 75g of the butter and all the oil in a large heavy bottomed pan with the marrow and gently fry the onion until soft about 15-20 minutes.

Thereafter follow method for Risotto alla Milanese.

Spread the cooked risotto out on a flat plate to a thickness of about 2cm and leave to cool.

Melt the remaining butter in a heavy bottomed frying pan.

Press in the cool rice in a cake like layer about 2.5cm thick.

Fry until crisp and browned.

Turn out on to a flat plate and cut into wedges.

Serve hot as an accompaniment to Osso Buco (qv) with freshly grated Parmesan.

Serves 6

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